Parmesan Pork Chops with Cream of Mushroom Sauce
This recipe was a bit of a surprise. I never cook pork chops. However...
I am so sick of chicken.
I must make some kind if chicken 5 nights a week. It's quick. It's versatile. I'm sick of it.
So today, while finishing grocery shopping, I grabbed a couple pounds of thin cut pork chops. I had no idea what to do with it, but I'm pretty good at making things up. So here is my recipe for the pork chops.
4 thin cut pork chops
Combine the first 6 ingredients and coat the pork chops well on both sides.
Pan fry chops in olive oil over medium heat for about 2-3 minutes on each side. I like to cover mine while they cook.
Once they are golden brown, bake them at 350 for 30 minutes.
While the chops are baking, boil noodles and make your sauce.
I make sauces like my mom does- throw stuff together until it tastes good. For this sauce I used a can of cream of mushroom as a base. I added a tbs of butter, a big scoop of sour cream, a splash of hot sauce, and seasoned salt, garlic powder, and onion powder to taste. You can add or leave out whatever you want. I also added a few small splashes of milk to make it thinner. It was delicious over the chops and noodles!
I will make this easy, yummy recipe again soon!